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Teeccino Caramel Nut Cake

Course Dessert
Cuisine American
Keyword caramel, dandelion
Cook Time 1 hour
Total Time 1 hour
Servings 9 people
Calories 315kcal


  • 1/2 cup chopped walnuts
  • 1 cup non-dairy milk
  • 3 tea bags Teeccino Dandelion Caramel Nut Herbal Tea
  • 2 cup gluten-free all purpose flour
  • 3/4 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


  • Pre-heat oven to 350°F and grease a 8x8 cake pan
  • Place the walnuts on a cookie sheet and toast for 6 minutes, or until golden brown. Place aside.
  • In a small sauce pan, bring the non-dairy milk to a boil. Remove from heat and add the tea bags. Let steep for at least 10 minutes.
  • In a medium bowl, sift the dry ingredients.
  • Add the coconut oil, apple cider vinegar, and vanilla extract and mix. Then remove the tea bags from milk and add to batter. Lastly mix in the walnuts.
  • Pour batter into the greased pans and bake for 30 minutes, or until a toothpick comes out clean.
  • Cool completely on a wire rack before removing cake from pan.



Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 214mg | Potassium: 178mg | Fiber: 3g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg